The Sacramento Bee business section has an article today on a wine yeast genetically engineered to produce wines lacking in amines (histamine would be the big one, I'd guess). This yeast provides both primary and malolactic fermentations, avoiding the bacteria which can result in amines in the finished wine. Interesting stuff. The article is here (free reg required, I believe).

It would be very interesting to taste wine made with this stuff. What do y'all think?

Is that a wine yeast for primary fermentation or is that a malolactic culture strain?

I know of an ml culture that the manufacturer is pushing--wrote an article about the subject for Wines and Vines. But I have not heard of a primary fermentation yeast development to inhibit amine production.

When I get migraines, guess what makes it better? I kid you not..but red wine does the trick all the time. My better half sometimes wonder if I am using that as an excuse to direct the choice of wine for dinner.

Thomas wrote:Is that a wine yeast for primary fermentation or is that a malolactic culture strain?

I know of an ml culture that the manufacturer is pushing--wrote an article about the subject for Wines and Vines. But I have not heard of a primary fermentation yeast development to inhibit amine production.

It's a yeast that's had a gene from a malo-lactic strain put into it so that it provides both fermentations during primary. It's an interesting concept from the standpoint of easily reducing amine formation. Probably a little too franken-yeasty for most consumers, though....

Shaji wrote:When I get migraines, guess what makes it better? I kid you not..but red wine does the trick all the time. My better half sometimes wonder if I am using that as an excuse to direct the choice of wine for dinner.

On the other hand, red wine causes migraines for my father. He's allergic to the anthocyanin pigments that give red wine its color. White wine causes him no problems, but red and rose are out.

Mike Filigenzi (Sacto) wrote:It's a yeast that's had a gene from a malo-lactic strain put into it so that it provides both fermentations during primary. It's an interesting concept from the standpoint of easily reducing amine formation. Probably a little too franken-yeasty for most consumers, though....